Recipe by CHRISSYG
These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.
Top Review by mums the word
Absolutely loved these muffins. The only change I made was to use regular butter as I don't have the butter substitute but since it is only 1 tsp, I am sure there wasn't any difference to the recipe itself. These took 11 minutes in my oven. An excellent recipe that I will definitely repeat. Made for My 3 Chefs 20212. Thanks Chrissy!
- 1 cup buttermilk (low fat)
- 3⁄4 cup rolled oats (do not use instant or quick cooking)
- 1 1⁄4 cups whole wheat pastry flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 2⁄3 cup walnuts, chopped
- 1⁄3 cup Splenda brown sugar blend
- 1⁄3 cup canola oil
- 1⁄4 cup egg substitute
- 1 teaspoon vanilla extract
- 1 teaspoon butter substitute
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup rolled oats
- 1 teaspoon Splenda brown sugar blend
Directions See How It's Made
- Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
- In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
- In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
- In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
- Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
- Divide batter evenly between 12 muffin cups.
- In a small bowl, mix topping ingredients together. Spoon over muffin batter.
- Bake for 11 to 15 minutes.
- Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.